EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES-Reference-Cited by-同舟云学术

EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES

Published:2006-10 Issue:5 Volume:29 Page:445-457
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

NUNN MONIQUE D.,GIRAUD DAVID W.,PARKHURST ANNE M.,HAMOUZ FAYRENE L.,DRISKELL JUDY A.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2006.00071.x/fullpdf

Reference27 articles.

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2. Determination of α– and β–Carotene in Fruit and Vegetables by High Performance Liquid Chromatography

3. Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

4. Statistics for Research

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